Servings: Makes about 1 1/2 cups
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons pine nuts
- 1 1/2 cups crumbled feta (about 7 oz.)
- 1/4 cup whole milk
- 1/4 cup sour cream
- 3 tablespoons chopped fresh dill
- 2 garlic cloves, minced
- 1/2 teaspoon freshly grated lemon zest
- Thinly sliced watermelon radishes
- Heat oil in a small skillet over medium-high heat. Add pine nuts and stir until nuts are golden, 2-3 minutes. Let cool completely.
Purée feta, milk, sour cream, dill, garlic, and lemon zest in a food processor until smooth. Scrape dip into a bowl. Scatter pine nuts over, drizzling with any oil from skillet. Serve with watermelon radishes for dipping.
Originally from Yummly.
- 2 tbsps fresh lime juice
- 1 jalapeno (seeded and coarsely chopped)
- 11/2 tsps honey
- 1/4 tsp cumin
- 1/4 cup vegetable oil
- kosher salt
- freshly ground pepper
- 4 cups corn kernels (fresh, ears)
- 6 radishes (halved and thinly sliced crosswise)
- 1/2 cup flat leaf parsley (coarsely chopped)
- 1/4 red onion (thinly sliced)
In a blender, puree the lime juice, jalapeño, honey and cumin. With the machine on, add the oil. Season with salt and pepper. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.
Reposted from The Kitchn
1/2 cup white wine vinegar
1/4 cup sugar
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted
Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef’s knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out (see Basic Technique: How to Prepare Chard Or Any Other Leafy Green) and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
Drain the radishes. Toss with the kale – OR – arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.